Sumac baked chicken with pine nuts: Difference between revisions
No edit summary |
No edit summary |
||
| Line 13: | Line 13: | ||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
'''<span class="reviewTitle">Sumac, the strange herb you see everywhere!</span>''' | '''<span class="reviewTitle">Sumac, the strange herb you see everywhere!</span>''' | ||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> <span class="reviewDesc">There are sumac trees all around us, and I never knew that's where the spice came from.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span> | ||
<span class="reviewDesc">There are sumac trees all around us, and I never knew that's where the spice came from.</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1816 | |TotalCalories = 1816 | ||
| Line 29: | Line 33: | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Sumac recipes.jpg | |Image = [[Image:Sumac recipes.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke. [[Sumac]], a sharp, lemony powder, [[Ground|ground]] from red [[Berries|berries]] give this dish its distinctive fresh taste. Serve with simple [[Tomato salad|tomato salad]], a creamy-[[Garlic|garlic]] [[Hummus|hummus]], homemade [[Pitta breads|pitta breads]] and you will be in Casablanca - possibly. | This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke. [[Sumac]], a sharp, lemony powder, [[Ground|ground]] from red [[Berries|berries]] give this dish its distinctive fresh taste. Serve with simple [[Tomato salad|tomato salad]], a creamy-[[Garlic|garlic]] [[Hummus|hummus]], homemade [[Pitta breads|pitta breads]] and you will be in Casablanca - possibly. | ||
| Line 48: | Line 52: | ||
}} | }} | ||
<gallery widths=250px perrow=5> | |||
Image:Sumac baked chicken with pine-nuts recipe.jpg|Ready for the oven | |||
Image:Sumac in seed.jpg | Sumac 'fruit' cones remain on the tree for more than a year | |||
Image:Autumn sumac leaves.jpg | The Sumac tree has really pretty leaves in the Autumn | |||
</gallery> | |||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | * Preheat the [[Oven|oven]] to 220° C (425° F - gas 7) | ||
Revision as of 15:42, 20 January 2021
Random recipe review
Sumac, the strange herb you see everywhere!
4.8/5
There are sumac trees all around us, and I never knew that's where the spice came from.
| Sumac baked chicken with pine nuts | |
|---|---|
 |
| Sumac baked chicken with pine-nuts | |
| Servings: | Serves 4 |
| Calories per serving: | 454 |
| Ready in: | 1 hour 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
This recipe was inspired by one of the marvelous 'Moro' cookbooks from Sam and Sam Clarke. Sumac, a sharp, lemony powder, ground from red berries give this dish its distinctive fresh taste. Serve with simple tomato salad, a creamy-garlic hummus, homemade pitta breads and you will be in Casablanca - possibly.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons olive oil.
- sea salt and freshly ground black pepper.
- 1 medium whole chicken, jointed, as shown here, skin on.
- 12 spring onions, roughly chopped.
- 2 tablespoons sumac powder.
- A pinch of oregano.
- 2 tablespoons sherry vinegar or red wine vinegar.
- Small pinch of cumin seeds, bruised in a mortar and pestle.
- 50 g pine nuts.
- 3 tablespoons water.
-
Ready for the oven
-
Sumac 'fruit' cones remain on the tree for more than a year
-
The Sumac tree has really pretty leaves in the Autumn
Mise en place
- Preheat the oven to 220° C (425° F - gas 7)
Method
- Heat 3 tablespoons of the oil a small oven proof casserole dish or Dutch oven.
- Season the chicken pieces with salt and pepper and brown them, skin-side first, a few at a time and reserve. Discard the oil.
- Lay the onions in the base of the pan and sprinkle with half of the sumac, the remaining tablespoons of oil, salt, pepper, 1 tablespoon of the sherry vinegar and the cumin seeds and a pinch of oregano.
- Place the chicken pieces on top, skin-side up. Sprinkle with the pine nuts and the remaining sumac.
- Heat the pan for a 3 or 4 minutes on the hob just to get it sizzling then place in the oven and bake for 35 minutes.
- Place the chicken pieces on a preheated serving dish, deglaze the pan with the remaining tablespoons of sherry vinegar, add the water and mix well to produce a sauce.
- Pour over the chicken and serve immediately.
Serving suggestions
Serve with hummus, homemade pitta bread and a simple tomato salad.
Variations
I added a whole onion, roughly chopped, with the spring onions.
See also
- Get chicken pieces the economical way, joint the chicken yourself
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#chicken #sumac #sherryvinegar #hummus #tomatosalad #sumacbakedchickenwithpinenuts #pinenuts #cuminseeds #oregano #bake #pittabread